tony b

For shorter cooks (under an hour), I don't use the smoker pot. It barely has time to come up to temperature and start smoke production before the foods ready to come off. For these cooks, I just judiciously place the chunks of wood around the burning lump to stagger them catching fire.

Not only have I not used it before, I've never even heard of it before?

Chips work fine in the smoker pot and definitely better than just tossing them onto the coals or wrapping in aluminum foil. But you should load'er up if using small chips to make sure you have plenty of smoke for longer cooks. If using chunks, 3 or 4 are plenty. I like to mix woods in mine usually - one chunk basic hardwood (oak, hickory, maple, mesquite, pecan) and 2 or 3 chunks of fruit wood (apple, cherry or peach).

I'll say!

Tasty, for sure!

Major calzone there, man!

Rocked it, dude!

Tomato looks awesome. I had my first off my plants tonight with my dinner salad. OK, a bit watery, but lots of others in various stages on the plants to look forward to! You put that broccolini in there just to mess with me, didn't you, MacKenzie! Has anyone done a true shawarma on their KK - stacked the chicken pieces onto a vertical rod??

@Steve M - I've never had an interference problem with my smoking pot and using the lower grate for my drip pan as the heat deflector. If you seriously overfill the charcoal basket, you might (I say MIGHT) create an interference problem, but the solution is simple, move charcoal around until the smoking pot fits. You definitely won't be able to use a smoking pot and put the ceramic heat deflector (or drip pan) on the handles of the charcoal basket.

Where else - Amazon! https://smile.amazon.com/gp/product/B00008ZA0F And here's the blower. https://smile.amazon.com/gp/product/B00D5FS7HA

I'm sitting here dying looking at that salmon and reading about all these amazing restaurants. Several are on my Bucket List. My stomach won't stop growling!

Wow. Good to know there were no bad outcomes. Yeah Harbor Freight can be OK for some stuff (like a special tool that you only need once for a project), but their stuff is very cheaply made, so I'm not surprised by this episode. I'm in the Bernzomatic camp with MAPP gas. On my 2nd one and love it. I broke the trigger mechanism on the first one. Now with the neat new battery-powered blower, I'm all set for how I start my fires.

@MacKenzie - Smooches!

What stove? After I remodeled my kitchen, there's no classic oven, just a cook top, a counter top convection oven (which is used mostly for heating up breads), and the microwave above the cook-top. @dstr8 - thanks for several good tips. I've never seen the white vinegar bath to purge the mixing bowl. I knew about the need to remove the fats and soap, but no one ever said how? And I've never seen the tip about tracing the ring in the top before. And lastly, you had me with this little tidbit! Oh, hea-yall Yeah!

Another f-ing insane dinner, dude!

^ +1. If I could replace all my Calphalon with de Buyers, I would! But, they don't make pots, just skillets.

That's the fun part of this journey - trying different things and seeing what works. Looks like you are well on your way to cranking out great pizza. That 2nd one looks damn good. Enjoy the ride, just like the rest of us!

Get the F out insane!

Preach on, preach on!

OK!

For all you folks out there that don't speak metallurgy, this is not stainless steel; so it will need to be taken care of like your cast iron or carbon steel pans, or it will rust - quickly!

Do show us some pics of the finished product all nicely sliced up!

What are the meatballs for - pasta, sub sandwich, meat on a stick ???